2 Truths, 1 Lie - Fall Foods
Crisp apples, roasted butternut squash, and warm spices -- fall is full of seasonal foods that can either help or harm your cardiovascular health. As fall approaches, test what you know about the science linking nutrition, sleep and heart disease risk.
Can you determine which is the lie?
Apples keep your heart healthy. Eating a fresh apple with its skin reduces cholesterol and support heart health. Pectin is a dominant component of the apple's skin contributing to this mechanism.
Poor sleep directly drives cravings resulting in increased calorie intake. Poor or insufficient sleep is associated with increased calorie intake and a greater risk of weight gain.
Cooking squash unlocks more blood-sugar friendly fiber. Simmering or roasting fall squashes (like butternut or acorn) converts their complex starches into dietary fiber, which helps them lower the glycemic index in comparison to raw squash.
Statement 3 is the LIE! ❌
How you cook fall squashes matters. Cooking does not turn starch into fiber; the fiber stays the same whether raw or cooked. In fact, with heat, the starch can produce a higher glycemic index. To keep blood sugars stabilized, pair the cooked squash with protein, healthy heart fats, or additional fiber.
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